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Method for detecting soy protein in chicken

A technology of soybean protein and chicken, applied in the direction of testing food, material inspection products, material electrochemical variables, etc., to achieve the effect of filling inaccurate quantification or expensive detection cost, fast detection speed and simple operation

Active Publication Date: 2016-12-21
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for detecting soy protein in chicken, thereby overcoming the existing problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Mix soybean protein (powder) into minced chicken meat according to the ratio of 0.0%, 2.5%, 5.0%, 7.5%, and 10.0%, respectively, and mix evenly. The total mass of each ratio is 10g, and the obtained Modeling samples, then add 0.01g neutral protease (200000U / g) in turn, mix well, react at 50°C for 15min, then raise the temperature to 90°C to inactivate the enzyme to terminate the enzymolysis reaction; then add 0.1g D-ribose, mix well, After the Maillard reaction at 90°C for 20 minutes, the post-reaction modeling samples were prepared.

[0035] (2) Transfer the 5 kinds of modeling samples after the reaction to 5 measuring bottles (50ml) to cool down to room temperature, and connect the sensor of the electronic nose (I-Nose electronic nose, Shanghai Ruifen Intelligent Technology Co., Ltd.) to the space above the measuring bottle. gas contact, respectively, resulting in corresponding sensor response values ​​(SS 1 ~SS 14 ). The detection conditions of the electronic ...

Embodiment 2

[0043] (1) Mix soybean protein (powder) into minced chicken meat according to the ratio of 0.0%, 2.5%, 5.0%, 7.5%, and 10.0%, respectively, and mix evenly. The total mass of each ratio is 10g, and the obtained Modeling samples, then add 0.01g neutral protease (200000U / g) in turn, mix well, react at 48°C for 20min, then raise the temperature to 90°C to inactivate the enzyme to terminate the enzymolysis reaction; then add 0.1g D-ribose, mix well, After the Maillard reaction at 85°C for 18 minutes, the post-reaction modeling samples were prepared.

[0044] (2) Transfer the 5 kinds of modeling samples after the reaction to 5 measuring bottles (50ml) to cool down to room temperature, and connect the sensor of the electronic nose (I-Nose electronic nose, Shanghai Ruifen Intelligent Technology Co., Ltd.) to the space above the measuring bottle. gas contact, respectively, resulting in corresponding sensor response values ​​(SS 1 ~SS 14 ). The detection conditions of the electronic ...

Embodiment 3

[0052] (1) In addition, soybean protein (powder) is mixed into the minced chicken meat according to the ratio of 0.0%, 2.5%, 5.0%, 7.5%, and 10.0%, respectively, and the total mass of each ratio is 10g, as Modeling samples. Repeat step (2) for signal acquisition.

[0053] (2) Optimizing the sensors of the electronic nose and electronic tongue respectively to obtain the best combination of sensors. Select the response value of the electronic nose sensor at the 80s and the response value of the electronic tongue sensor at the 120s, and perform partial least squares analysis after signal conversion processing, and finally the computer outputs a new formula for the proportion (%) of soybean protein mixed in as follows:

[0054] Incorporation of soybean protein ratio% =

[0055] 29.461+0.172SS 5 +0.385SS 11 +0.225S 2 -0.054S 6 -0.372SS 7 -0.191S 1

[0056] Among them, SS 5 、SS 11 and SS 7 Respectively, the response values ​​of the electronic nose sensor, S 2 , S 6 and...

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Abstract

The invention provides a method for detecting soy protein in chicken, which is used for solving the problem of low detection rate of an existing electronic nose and electronic tongue combined method in detecting the soy protein in the chicken and improving pretreatment processes and detection parameters of to-be-detected samples. The method has the advantages of simplicity in operation and high detection speed, the sensitivity, reliability and repeatability of the method are greatly increased, the defects such as incapability of accurate quantification or high detection cost of an immunological method and an electrophoresis method are overcome, and the method is especially suitable for detecting whether the mixing proportion of the soy protein in the chicken of a known formula applied to a factory production line is stable and controlling.

Description

technical field [0001] The invention belongs to the technical field of meat quality detection, and in particular relates to a method for detecting soybean protein in chicken. Background technique [0002] Chicken is an extremely important part of dietary nutrition. It is tender and delicious, and is very popular among consumers. However, during the processing of chicken meat, it is sometimes difficult for the meat protein itself to form a complete protein network structure, thereby affecting its eating quality. Non-meat protein such as soybean protein has water absorption, oil absorption, emulsification and gelation properties, which can improve the color, aroma and taste of meat, and maintain its good tissue structure and nutritional value. At present, some unscrupulous merchants add too much soybean protein to meat products, and some even contain genetically modified ingredients or bean flavor, which seriously affects its quality and deceives consumers. [0003] At presen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N27/26G01N33/12
CPCG01N27/26G01N33/12
Inventor 孙京新王淑玲黄明于林宏徐幸莲李鹏王宝维
Owner QINGDAO AGRI UNIV